Here’s the truth: weeknight dinner doesn’t need a TED Talk or a trust fund. You want fast, juicy, and ridiculously tasty.

This Honey Garlic Chicken Breast delivers a glossy, sticky glaze that clings to the chicken like it owes it rent.

It’s the takeout flavor you crave without the delivery tip. Minimal ingredients, maximum flex—your skillet’s about to go viral at home.

What Makes This Irresistible

Sweet-heat balance: Honey and garlic create a caramelized glaze with a touch of heat for grown-up flavor.
Fast and foolproof: One pan, under 25 minutes, no culinary degree required.
Ultra-juicy texture: Quick sear + butter baste equals tender, never-dry chicken.
Pan sauce gold: Deglazing picks up all the browned bits—AKA flavor diamonds.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Calories: ~360 per serving (varies with sauce reduction and butter)

Honey Garlic Chicken Breast: Sticky, Sweet, 20-Minute Magic

Recipe by Wendy CarterCourse: Chicken

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Chicken: 2 large boneless, skinless chicken breasts (about 1.25–1.5 lb), halved horizontally to make 4 cutlets
Salt & Pepper: 1 tsp kosher salt, 1/2 tsp black pepper
Flour (optional): 2 tbsp for light dredging (helps the glaze cling)
Olive oil: 1 tbsp
Butter: 2 tbsp
Garlic: 4–5 cloves, finely minced
Honey: 1/3 cup
Soy sauce: 2 tbsp (regular or low-sodium)
Rice vinegar or apple cider vinegar: 1 tbsp
Chicken broth or water: 2–3 tbsp (for thinning and deglazing)
Red pepper flakes: 1/4 tsp (optional, for a little kick)
Lemon juice: 1 tsp (brightens the finish)
Garnish: Chopped parsley or scallions, sesame seeds (optional)

Step-by-Step Instructions

Prep the chicken: Slice breasts horizontally to make even cutlets. Pat dry. Season both sides with salt and pepper. Lightly dredge in flour if using; shake off excess.
Heat the pan: Set a large skillet over medium–high. Add olive oil and 1 tbsp butter. When butter foams, it’s go time.
Sear: Add chicken in a single layer. Don’t crowd. Cook 3–4 minutes per side until golden and just cooked through (165ºF internal). Transfer to a plate; tent loosely with foil.
Sauté the garlic: Reduce heat to medium. Add remaining 1 tbsp butter. Toss in minced garlic and red pepper flakes. Stir 30–45 seconds until fragrant—don’t let it burn, unless you enjoy regret.
Build the glaze: Stir in honey, soy sauce, and vinegar. Add 2 tbsp broth to loosen. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes until glossy.
Finish the sauce: Add lemon juice. If too thick, splash more broth; if too thin, simmer another minute.
Coat the chicken: Return chicken and its juices to the pan. Spoon glaze over, turning to coat. Simmer 1 minute to marry flavors.
Serve: Plate, drizzle extra sauce, and garnish with parsley/scallions and sesame seeds. Pair with rice, noodles, or crisp veggies. Flex on takeout.

Best Ways to Store

Fridge: Cool completely, then store in an airtight container up to 4 days.
Keep extra sauce separate if possible.
Freezer: Freeze chicken with sauce in a freezer bag up to 2 months. Thaw overnight in the fridge for best texture.
Reheat: Warm gently in a skillet over low heat with a splash of water or broth until the sauce loosens and chicken is heated through. Microwave works, but go low and slow to avoid dryness.

Why It’s Worth Making

Budget-friendly: Pantry staples turn basic chicken into a restaurant-level plate.
Weeknight-friendly: Minimal chopping, one skillet, done before your streaming app buffers.
Kid-approved, adult-improved: Sweet and savory with optional heat—everyone wins, IMO.
Versatile: Works with rice bowls, salads, tacos, or meal prep.

Nutrition Stats

Values vary based on chicken size, added butter, and sauce reduction. For lower sugar/sodium, use low-sodium soy sauce and reduce honey slightly.

What Not to Do

Don’t overcrowd the pan: Steamed chicken = sad chicken. Sear in batches for caramelization.
Don’t burn the garlic: Bitter garlic will nuke your sauce.
Keep heat moderate.
Don’t skip seasoning: Salt and pepper on the chicken matter before the glaze.
Don’t overcook: Pull at 165°F. Chicken keeps cooking off-heat; let it rest briefly.
Don’t drown it: Reduce sauce until it clings. Thin syrup beats watery soup every time.

Easy Swaps & Alternatives

Protein: Use chicken thighs, pork cutlets, or tofu (press first).
Adjust cook times.
Sweetener: Maple syrup or brown sugar instead of honey. Flavor will shift but still great.
Tamari/Coconut aminos: For gluten-free or lower-sodium alternatives to soy sauce.
Acid: Swap rice vinegar with lime juice or white wine vinegar.
Heat: Use sriracha, gochujang, or a pinch of cayenne in place of red pepper flakes.
Herbs: Parsley, cilantro, or chives—whatever’s in the fridge.
Crisp factor: Light cornstarch dredge for extra lacquered finish.

FAQ

Can I bake this instead of pan-searing?

Yes. Bake seasoned cutlets at 425°F for 10–12 minutes until 160–165°F, then simmer the sauce on the stove and toss baked chicken in the glaze.

You’ll miss some pan fond, but it’s hands-off and still delicious.

How do I keep the sauce from getting too sweet?

Add more acid (extra vinegar or lemon juice) and a splash of broth. A tiny pinch of salt also helps balance sweetness. You can also cut honey to 1/4 cup.

Is this recipe gluten-free?

Use tamari or coconut aminos, and skip the flour dredge or replace with cornstarch.

Ensure all condiments are certified GF. FYI, many soy sauces contain wheat.

Can I meal-prep this for the week?

Totally. Store the chicken with extra sauce and reheat gently with a splash of water.

Pair with rice and steamed broccoli for an easy 3–4 day lunch plan.

What sides pair best?

Steamed jasmine rice, garlicky green beans, sesame noodles, sautéed bok choy, or a crisp cucumber salad. Anything that loves sticky-sweet sauce will thrive here.

How do I avoid dry chicken breasts?

Use cutlets for even cooking, sear hot and fast, and pull at 165°F. Rest briefly and glaze in the pan to rehydrate.

Butter basting doesn’t hurt either.

Chef’s Notes

Thickness matters: Even cutlets mean even results. Pound gently if needed.
Flavor boosters: Add 1 tsp grated fresh ginger with the garlic for a sharper, brighter edge.
Shiny sauce hack: Whisk in 1 tsp cold butter off-heat for a silky finish (a quick monter au beurre flex).
Make it a bowl: Serve over rice with pickled veggies and a drizzle of chili crisp—hello, viral lunch.
Scale it: Double the sauce if you love extra for drizzling. No one ever complained about too much glaze, right?

Honey Garlic Chicken Breast: Sticky, Sweet, 20-Minute Magic

What Makes This Irresistible

Servings, Prep time, Cooking time, Calories